Big, bold blueberry pie from Midwest Made: Big, Bold Baking from the Heartland (page 93) by Shauna Sever

Ingredients

all-purpose flour
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- King Arthur Baking - United States
- Hayden Flour Mills - United States
maple syrup
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

MollyPellecchia on May 04, 2021

Crust was so easy to work with & turned out very flaky. And like others, had crust leftover. Wonderul pie although the next time will sprinkle with SUGAR vs Salt. How crazy is that!
anya_sf on August 01, 2020

Absolutely delicious! Wonderful flavor with just the right sweetness. The pie sliced cleanly - filling was not runny at all. Crust was flaky and not soggy. I had an extra 100 g blueberries so I added them in. There was a lot of extra crust dough - don't just roll it out to 12" or the crust will be too thick.
TrishaCP on July 06, 2020

This is at the top of my list of the best pies that I've ever made. The filling was luscious and not too liquidy and like Zosia, my bottom crust was also cooked through with no sogginess. (I did use a metal pie tin rather than a glass pie plate as specified.) The sweetness was just the right amount. Highly recommend.
Zosia on May 31, 2020

Fabulous pie! It had a high ratio of delicious, fresh tasting fruit filling to crust and no soggy bottom. The crust was very good too. I baked the pie from frozen which added 20 minutes to the bake time. There's a discrepancy between the volume and weight measurements of the maple syrup; I used the volume of 1/3 cup, about 50g rather than the 112g listed in the ingredients.